Chivda | Indian Spiced Flattened Rice Snack Mix

Put the flattened rice in a wide pan and dry-roast over low heat, stirring constantly and using no oil. Remove it when the grains are dry enough to crumble in your palm and have turned slightly lighter in color; this takes about 5 minutes. Taste one grain: it is ready when no softness remains. Spread the roasted rice on a large tray and set aside.

Add one-third of the oil to the same pan. Roast the peanuts and coconut slices separately, about 2 minutes each. The coconut browns very quickly, so remove it as soon as it starts to change color. If serving this to children, cut the peanuts in half with a knife after roasting; whole peanuts are a choking hazard for young children.

Add the remaining oil to the pan and heat over medium. Add the mustard seeds and partially cover the pan. When the seeds stop popping, add the curry leaves; they will sizzle and turn translucent. Turn off the heat and stir in the turmeric and red pepper flakes—spices turn bitter within seconds in hot oil, so add them after turning off the heat.

Pour the roasted flattened rice over the tadka oil, sprinkle with salt, and shake the pan so every grain is coated with oil. Add the peanuts, coconut, and raisins and fold from the bottom upward. Spread the mixture in a single layer on a large tray and let it cool completely at room temperature; chivda piled up to cool will become damp in the middle.